Tag Archives: celery

Grapefruit, Beet and Chilli Juice

Grapefruit, Beet & Chilli Juice

This is a new juicy creation I just had to share. It’s all about the tart grapefruit and spicy hot jalapeno chilli (be brave, folks). The juice is almost creamy and the concentrated flavour saturates your mouth – it’s incredibly satisfying, a breakfast in itself. The jalapeno is as good a wake-up call as coffee (really!) – you can use other chillies, red or green, to suit what’s available.

Consequentially, this juice is also great for hangovers.

Grapefruit and chilli super juice

Grapefruit, Beetroot and Chilli Juice

Serves 1

  • 1 grapefruit, peeled
  • 1 apple
  • 1in slice of beetroot
  • 1 small carrot
  • 1/2 lime, peeled
  • 1/2 zucchini (or cucumber)
  • 1 stalk of celery
  • 1/2 jalapeno (or more depending on your taste and the spiciness of your chillis)

Put the lot through your juicer, pour into a glass (over ice if you like), and enjoy!

My favourite thing to juice at the moment.

“Enzyme-Rich” Green Juice: The savoury smoothie

Clean detox day 6

My friend Shweta sent me a link to a few smoothie recipes that recently appeared in an Emerald Street newsletter (some kind of style and fashion newsletter, no wonder I missed it). One smoothie in particular caught my eye: an “Enzyme-Rich” juice full of green stuff: cucumber, celery, parsley, mint and spinach. So I gave it a try yesterday, adding a pear because my mind hasn’t yet quite grasped the idea of a smoothie without fruit in it.

The result was kind of amazing. I can’t say I’d have this smoothie every morning, but it does have its place in the lexicon of liquid breakfasts. It was particularly good after a hard workout – the cold, almost savoury juice, tart from the addition of lemon, is super refreshing. Not to mention hydrating… this recipe almost filled the jug of the Vitamix and I drank the whole thing.

“Enzyme-Rich” Green Juice
Prep time: 
Cook time: 
Total time: 

Serves: 1
 

Ingredients
  • 350g spinach
  • 1 handful mint
  • 1 handful parsley
  • 1 tbsp lemon juice (about ¼ lemon)
  • 1 cucumber
  • 4 celery stalks
  • 2-3 cm piece of peeled ginger
  • 1 pear, cored

Instructions
  1. Put everything in a blender with enough water to get it going.
  2. Blend on high for about a minute.
  3. Strain through a sieve if you’d like (I didn’t bother).
  4. Serve over ice.

 

Waldorf-Inspired Breakfast Salad

Heeding the call of the #vegan #breakfast #salad. Apple, celery, carrot, red onion, little gems, walnuts, chilli, mustard vinaigrette.

This has been breakfast the last few days, a sort of glorified vegan version of the classic Waldorf salad, inspired by this season’s apple harvest and a few stalks of celery lurking in my fridge. You could bulk this out with added quinoa, bulgar wheat, maybe a few raisins, or even a blob of yogurt, but I found this wasn’t necessary. As is, this was my idea of perfect breakfast: delicious food that satisfies without over-filling. Major feel-good factor here.

For one serving:

  • 1 apple, chopped
  • 1 carrot, grated
  • a few thin slices of red onion
  • 2 celery stalks, sliced
  • 10g walnuts
  • 2 tbsp chopped parsley
  • a few little gem lettuce leaves
  • salt and pepper to taste
  • sliced green chilli (optional)
  • 2 tsp dijon-based vinaigrette (mine was the House Dressing recipe from Arthur Potts Dawson’s Eat Your Veg, but any mustard-based dressing would do – I love this honey mustard dressing recipe)

Mix it all together and serve.